Title: Mexican Casserole, Lydia's
Categories: Tofu, Mexican and
Yield: 8 Servings

1 Dozen corn tortillas, 6 inch
-size
1 md Onion, chopped
2 c Tomatoes, diced
2 c Tomato salsa
Ground cumin
1 Whole red chiles, chopped
--or- 1 jalapeno chili
3 Cloves garlic
27 oz Canned green chiles
12 oz Firm tofu, mashed
32 oz Nonfat yogurt
1 tb Dry vinaigrette salad
-dressing mix
Fresh cilantro, chopped

Preheat oven to 350 F. Using a nonstick baking dish, cooking spray> line the casserole with 6 tortillas. Mix together the onion,
tomatoes, salsa, 1 teaspoon cumin, chopped chili and garlic. Pour about 3/4
of this mixture into the casserole. Lay the whole green chili peppers flat
over this, then the mashed tofu. Cover with remaining tortillas. Add
remaining tomato mixture. Mix yogurt with the dry salad dressing mix and
pour over the top, sprinkle a little ground cumin over this and bake for
about 35 to 45 minutes. Garnish with cilantro or parsley.

Variation: substitute some cooked beans for the tofu, try soy yogurt for
vegan (?)

Make it as hot as you like, just add more chilies.

Recipe by: Reversing Heart Disease,Ornish (Jan Gordon) Posted to Digest
eat-lf.v097.n090 by "Ellen C." on Apr 3, 1997